The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F12%3A%230001694" target="_blank" >RIV/00027014:_____/12:#0001694 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.respigbreed.cz/2012/1/9.pdf" target="_blank" >http://www.respigbreed.cz/2012/1/9.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses

Popis výsledku v původním jazyce

The objective of this study was to evaluate the methods of full and simplified carcass dissections used for the prediction of pig carcass lean meat contents in the Czech Republic. A total of 40 commercially fattened pigs (20 gilts and 20 barrows) were included in the experiment. Carcass dissections were performed 24 h post mortem. Three different methods were used to estimate carcass lean meat contents and the differences between the methods were analysed. The average weight of left half-carcasses was 44.39 kg. The lean meat contents determined by full detailed dissections (I), simplified dissections (II) and using a new reference method (III) were 56.25, 56.46 and 59.02 %, respectively. The difference between the methods I and II was small and statistically insignificant. However, the average lean meat content determined by the method III differed from those determined by the methods I and II by 2.77 and 2.56 percentage points, respectively. This increased estimate of the lean meat co

Název v anglickém jazyce

The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses

Popis výsledku anglicky

The objective of this study was to evaluate the methods of full and simplified carcass dissections used for the prediction of pig carcass lean meat contents in the Czech Republic. A total of 40 commercially fattened pigs (20 gilts and 20 barrows) were included in the experiment. Carcass dissections were performed 24 h post mortem. Three different methods were used to estimate carcass lean meat contents and the differences between the methods were analysed. The average weight of left half-carcasses was 44.39 kg. The lean meat contents determined by full detailed dissections (I), simplified dissections (II) and using a new reference method (III) were 56.25, 56.46 and 59.02 %, respectively. The difference between the methods I and II was small and statistically insignificant. However, the average lean meat content determined by the method III differed from those determined by the methods I and II by 2.77 and 2.56 percentage points, respectively. This increased estimate of the lean meat co

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GG - Chov hospodářských zvířat

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Research in Pig Breeding

ISSN

1802-7547

e-ISSN

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Svazek periodika

6

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

40-44

Kód UT WoS článku

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EID výsledku v databázi Scopus

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